Beef Soup with Red Wine - Another Great 365 Crockpot Recipe

6 entrée servings
1 quart Beef Stock  or beef broth
1 pound lean beef stew meat, cubed
6 ounces Canadian bacon, diced
1 can (8 ounces) tomato sauce
1⁄2 cup dry red wine (optional)
4 cups cubed red potatoes
1 cup each: chopped onion, sliced mushrooms
1⁄2 cup each: sliced carrots, celery
1 clove garlic, minced
11⁄2 teaspoon dried thyme leaves
2 bay leaves
Salt and pepper, to taste

Per Serving:
Calories: 336 % calories from fat: 17 Protein (g): 28.1 Carbohydrate (g): 32.5 Fat (g): 6.2 Saturated fat (g): 1.8 Cholesterol (mg): 51.8 Sodium (mg): 280

Exchanges:
Milk: 0.0 Vegetable: 1.0 Fruit: 0.0Bread: 1.5 Meat: 4.0 Fat: 0.0

1. Combine all ingredients, except salt and pepper, in 6-quart crockpot; cover and cook on low 6 to 8 hours. Discard bay leaves; season to taste with salt and pepper.

Fragrant Beef Stock - Another Tasty 365 Crockpot Stock

Makes about 31⁄2 quarts
3 quarts water
1 cup dry red wine (optional)
2 pounds each: short ribs of beef (fat trimmed),
beef marrow bones
1 pound cubed beef chuck, fat trimmed
1 large onion, chopped
3 each: thickly sliced medium carrots, ribs celery
1⁄2 cup dried mushrooms
1 clove garlic, halved
10 black peppercorns
1 bay leaf
1 teaspoon each: dried basil and thyme leaves
1 tablespoon soy sauce
Salt, to taste

Per Cup:
Calories: 16% calories from fat: 28 Protein (g): 2.7 Carbohydrate (g): 0.6 Fat (g): 0.5 Saturated fat (g): 0.3 Cholesterol (mg): 3 Sodium (mg): 42

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 0.0

1. Combine all ingredients, except salt, in 6-quart crockpot; cover and cook on low 6 to 8 hours. Strain stock through double layer of cheesecloth, discarding solids; season to taste with salt. Refrigerate until chilled; remove fat from surface of stock.

Beef Stock - Another One Delicious 365 Crockpot Stock

A flavorful stock that’s easy to prepare.

Makes about 2 quarts
21⁄2 quarts water
2 ribs from cooked beef rib roast, fat trimmed
4 each: thickly sliced large onions, medium carrots,
small ribs celery
1 parsnip, halved
2 bay leaves
8 black peppercorns
5 sage leaves
Salt, to taste

1. Combine all ingredients, except salt, in 6-quart crockpot; cover and cook on low 6 to 8 hours. Strain stock through double layer of cheesecloth, discarding solids; season to taste with salt. Refrigerate until chilled; remove fat from surface of stock.